Description
This decadent Chocolate Almond Tart features a flaky buttery crust filled with a rich, silky dark chocolate almond filling, topped with toasted sliced almonds for a delightful crunch. Perfect for special occasions or an indulgent dessert, this tart balances deep chocolate flavors with nutty almond notes in every bite.
Ingredients
Scale
Crust
- 1 1/4 cups all-purpose flour (or gluten-free flour blend for a gluten-free option)
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1 large egg, beaten
Filling
- 6 oz dark chocolate (70% cocoa or higher), chopped
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- Pinch of salt
Topping
- 1/3 cup sliced almonds, toasted
Instructions
- Prepare the Crust: In a mixing bowl, combine all-purpose flour, salt, and sugar. Cut in cold unsalted butter until the mixture resembles coarse crumbs. Add the beaten egg and knead gently until a dough forms. Chill the dough for 30 minutes to relax the gluten and firm it up, which will help create a flaky crust.
- Blind Bake the Crust: Roll out the chilled dough to fit your tart pan, pressing it evenly. Line the crust with parchment paper and fill with pie weights or dried beans to prevent bubbling. Bake at 350°F (175°C) for 15 minutes until the edges turn golden. Remove the weights and parchment paper, then bake an additional 5 minutes to crisp the bottom fully.
- Toast the Almonds: While the crust cools, toast sliced almonds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring constantly to avoid burning. Set aside to cool.
- Make the Chocolate Almond Filling: Melt the dark chocolate gently using a water bath or short microwave bursts. In a separate bowl, whisk together eggs, sugar, vanilla extract, almond flour, and a pinch of salt until smooth. Slowly fold the melted chocolate into the egg mixture until fully combined and silky.
- Assemble and Bake the Tart: Pour the chocolate almond filling into the baked tart crust. Evenly sprinkle the toasted almonds on top. Bake at 325°F (160°C) for 25 to 30 minutes until the filling is set but slightly wobbly in the center. Allow to cool completely to set the filling and meld the flavors.
Notes
- For a gluten-free tart, use a gluten-free flour blend for the crust.
- Ensure the butter is very cold to achieve a flaky crust texture.
- Do not overbake the filling; it should be slightly wobbly in the center when done for a smooth texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Bring the tart to room temperature before serving for best flavor and texture.
